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French Toast Casserole with Greek Yogurt and Vanilla Recipe

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4.3 from 10 reviews

  • Author: Leila
  • Total Time: 50-55 minutes
  • Yield: 8 servings

Description

This French Toast Casserole is a delicious make-ahead or same-day breakfast option featuring a creamy custard soaked into cubed sourdough, French, or challah bread. The custard is made with Greek yogurt, milk, eggs, brown sugar, vanilla, and cinnamon, baked to a lightly golden and puffed perfection with a buttery brown sugar topping. Perfect for family breakfasts or brunch gatherings, it can be prepared the night before or assembled quickly for same-day baking.

Ingredients

Custard Mixture

  • 1½ cups Greek yogurt (240 g)
  • ½ cup milk (118 ml)
  • 6 large eggs
  • ¼ cup packed light brown sugar (55 g)
  • 2 teaspoons vanilla bean paste or pure vanilla extract
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon salt

Casserole Base

  • 1 sourdough, French, or challah bread loaf (about 1½ pounds or 16 slices), cut into 1-inch cubes

Topping

  • 2 tablespoons butter, melted
  • 2 tablespoons light brown sugar

Instructions

  1. Preheat and Prep: Preheat your oven to 350°F (175°C). Lightly grease or butter a 9x13-inch baking dish to prevent sticking.
  2. Make the Custard: In a large mixing bowl, whisk together Greek yogurt, milk, eggs, brown sugar, vanilla bean paste or extract, ground cinnamon, and salt until the mixture is smooth and fully combined.
  3. Assemble the Casserole: Arrange the cubed bread in an even layer evenly across the prepared baking dish. Pour the custard mixture evenly over the bread cubes, pressing gently so the bread fully absorbs the custard.
  4. Soak: If preparing ahead, cover the baking dish and refrigerate overnight to allow the bread to soak deeply in the custard. For same-day preparation, let the casserole sit at room temperature for 15 to 30 minutes to allow the bread to absorb the egg mixture.
  5. Add the Topping: Drizzle the melted butter over the soaked bread and sprinkle the remaining 2 tablespoons of brown sugar evenly on top to create a sweet, caramelized crust.
  6. Bake: Cover the casserole tightly with aluminum foil and bake for 25 to 30 minutes until the dish is slightly puffed. Remove the foil and bake uncovered for an additional 5 to 10 minutes until the custard is set and the top is lightly golden. Let the casserole cool slightly before serving.

Notes

  • Use sturdy bread like sourdough, French bread, or challah for the best texture that holds up well to soaking.
  • If you prefer, vanilla bean paste can be substituted with pure vanilla extract without affecting the flavor.
  • The casserole can be assembled the night before and stored refrigerated for convenience and deeper flavor infusion.
  • Ensure to cover the casserole while baking to prevent the top from drying out and uncover at the end to brown the surface.
  • This dish serves well for family breakfasts, brunches, or holiday mornings and pairs nicely with fresh fruit or syrup.
  • Prep Time: 15 minutes
  • Cook Time: 35-40 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesbyleila.com/french-toast-casserole-with-greek-yogurt-and-vanilla-recipe/